BABYCORN MANCHURIAN

Ingredients:
Fresh Babycorn 1/2 Kg
Finely cut white onions 1/4 Cup
Finely cut spring onions
stem 2 Table Spoon
Oil 3 Table Spoon

To Marinate:
Ginger 1 1/2 inch piece
Garlic 5 flakes
Small onions 7
Grind the above to coarse
paste and mix with
Powder Salt 1/2 Tea Spoon
Aji-no-moto 1/2 Tea Spoon
White pepper powder 1/2 Tea Spoon
Soya sauce 1 1/2 Table
Spoon
Worcestershire sauce 1 Table Spoon
8 to 8 sauce 1 Table Spoon

For the batter:
Corn Flour 1/4 Cup
Maida 1/4 Cup
Baking Powder 1/4 Tea Spoon
Salt 1/4 Tea Spoon

Method:
1. Steam cook babycorn until
tender (5 minutes in
pressure cooker).

2. Wipe it with a cloth and
apply the marinade to all
the pieces and keep aside
for 2 hours in closed
vessel.

3. Mix cornflour & maida
together with salt and
baking powder.

4. Add little water to form a
thick paste. (Like bajji
batter consistency).

5. Preheat the electric tawa to
210oC.

6. Heat 3 table spoons of oil
in the pan.

7. Take out the babycorn
along from the marinade,
dip each in the prepared
batter and arrange on the
pan.

8. Fry till done, turning over
gently once or twice.

9. Shift all the babycorns to
the corner of the pan
when everything is fried
evenly.

10. Put onions and spring
oins with 1/2 tea spoon of
aji-no-moto and the left
over marinade in the centre
of the pan.

11. Stir fry until onion is half
fried.

12. Mix the baby corn also
along with that and fry till
sauces coat to the baby
corn.

13. Transfer to serving dish,
garnish with spring onions
and serve with tomato
sauce.